Franklin Foods is Getting Ready for Research Chefs Association Conference

As we prepare for the upcoming Research Chefs Association Annual Conference and Culinology Expo, March 17-20 in Arizona, an article written last month in the Wall Street Journal on large chain restaurants efforts to offer lower calorie menu items seems pretty timely to share and fits into our Re-Inventing Cream Cheese mission.  Article link: http://bit.ly/8KZuhA.  Hope to see you in Arizona.

Tags: Culinary and New Product Solutions, Franklin Foods, Hahn's Yogurt & Cream Cheese, Healthy Menu options, Research Chefs Association

This entry was posted on Tuesday, February 23rd, 2010 at 11:14 am and is filed under Culinary and New Product Solutions, Foodservice, Hahn’s Bakers Cheese, Hahn’s Yogurt & Cream Cheese. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.